**Additional Information** Bilingual English /Spanish **Job Number** 25006943 **Job Category** Food and Beverage & Culinary **Location** W Punta Cana Adult All-Inclusive, Carretera Uvero Alto Higuey, La Altagracia, Dominican Republic, Dominican Republic, 23000VIEW ON MAP (https://www.google.com/maps?q=W%20Punta%20Cana%20Adult%20All-Inclusive%2C%20Carretera%20Uvero%20Alto%20Higuey%2C%20La%20Altagracia%2C%20Dominican%20Republic%2C%20Dominican%20Republic%2C%2023000) **Schedule** Part Time **Located Remotely?** N **Position Type** Management **JOB SUMMARY** Drives innovation and business results for a unique single restaurant (e.g., Third Party vendor, Marriott International (MI) inspired concept, etc.). Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions. Creates a prominent image for the restaurant and drives business through significant Marketing/Public Relations/Media activities. Oversees the restaurant marketing plan in partnership with the Restaurant General Manager/Manager and Hotel/Brand Marketing teams. Demonstrates affinity for building relationships with a focus on creating exciting and memorable guest experiences. Accountable for achieving financial goals. Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes. **CANDIDATE PROFILE** **Education and Experience** • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. **CORE WORK ACTIVITIES** **Leading a restaurant driven by culinary distinction (e.g., Third Party vendor, MI inspired concept** **, etc.)** • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions. • Supervises restaurant kitchen operations. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communicates production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Monitors compliance with all applicable laws, regulations, policies and procedures. • Follows proper handling and right temperature of all food products and correct storage standards. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to promote the meeting of standards. • Determines how food should be presented and creates decorative food displays. • Supervises and coordinates activities of cooks and workers engaged in food preparation. **Creating a Prominent I** **mage for the Restaurant and Driving Business through Significant Marketing/Public Relations/Media Activities** • Oversees the restaurant marketing plan in partnership with the Restaurant General Manager/Manager and Hotel/Brand Marketing teams. • Supports on-site/off-site public relations opportunities to promote the restaurant. • Contributes to restaurant-related social media posts and public event communications. • Serves as the primary point of contact for events or culinary-related community activities. • Participates in local networking activities, which are often off property, in support of the restaurant. **Building Relationships with a Focus on Creating Exciting and Memorable Guest Experiences** • Interacts with guests to obtain feedback on product quality and service levels. • Provides services that promote customer satisfaction and retention. • Monitors quality and standards in order to meet the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs and providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. **Achieving Financial Goals** • Responsible for Restaurant-specific Profit & Loss. • Takes an entrepreneurial approach in partnership with the Restaurant Manager/General Manager to meet financial goals. • Understands financial opportunities by surveying culinary trends within their market. • Drives top line revenue opportunities by being actively involved in the sales process. • Sets and supports achievement of kitchen goals including performance, budget, team, etc. **Managing and Conducting Human Resource and Talent Management Activities** • Participates in recruiting efforts focused on identifying a talent pipeline. • Participates in high-profile recruiting activities. • Actively engages in the interviewing and hiring of employee team members with appropriate skills. • Maintains authority over staffing decisions, within corporate policies. • Prepares monthly labor forecasts and weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. • Adjusts schedules throughout the week to meet business demands. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Advocates employee cross-training to support successful daily operations. • Uses all available on-the-job training tools for employees. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Monitors and maintains the productivity level of employees. • Facilitates employee understanding of expectations and parameters. **Additional Responsibilities** • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. _Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law._ W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,​ **begin** your purpose, **belong** to an amazing global​ team, and **become** the best version of you.